<p>Cast iron; it’s efficient, durable, inexpensive and it’s genuine Americana. What more could one want?</p>
<p>I wouldn’t cook frequently in cast iron, it can leach a lot of iron into your food.</p>
<p>[What</a> Are The Dangers Of Cast Iron In Food? | LIVESTRONG.COM](<a href=“http://www.livestrong.com/article/279174-what-are-the-dangers-of-cast-iron-in-food/]What”>Is It Bad to Cook in Cast-Iron Pans? | livestrong)</p>
<p>One of the reasons I donate blood is to keep my iron levels down.</p>
<p>I liked my Caphalon, until it warped and would not sit flat on my smooth top range. Best Buy was great about taking the return about 16 months after purchase. (That made me feel good also about having done some wedding gift purchases at BB). </p>
<p>We switched to a Scanpan, a model with very flat snf thick bottom surface. So far it’s been terrific, but it’s only a month or so old.</p>
<p>I have NEVER heard that before; that cast iron can be a health hazard. I’m skeptical but I’ll read more about it.</p>
<p>We also use cast iron exclusively. You can cook things stove top and then pop it in the oven, my husband does this with fritatta all the time. Plus, it puts a little extra iron in your diet, no chemicals, no scratches.</p>
<p>I have a full supply of cast iron fry pans here…but I can NOT use them on my flat top electric stove…the heat does not distribute evenly because the pans do NOT have flat bottoms. </p>
<p>And to be honest…I don’t really like them all that much for day to day fry pan use.</p>
Can we revive this and see how the pans held up? Looking to throw out a bunch of old frying pans. I have an All-Clad I’ve had for years that’s doing okay but not perfect. Have some Calphalon that is unusable. Have some Scanlon that burns. Also have a couple of cheap ones that do okay.
So should I buy new All-Clad pans or just keep buying the cheaper ones and replace as needed?
Please start a new thread rather than reviving dead ones. You can link to this thread in the new one if you wish.